Waterless Cooking Demystified - Part 5 - How to Cook With Waterless Cookware

Remember, there's really no trick to using waterless cookware. The basic idea of cooking with waterless cookware is easy:

Prepare food, with or without added water for cooking. Start cooking on medium heat. Wait for natural liquid to begin to turn to steam, preferably with the assistance of advanced knobs (see below). Turn the heat to low or off and simmer to finish cooking.
Add or not Add Water?

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If you are cooking dry foods like rice or spaghetti, you'll need a small amount of water, just enough to cover the bottom of the pot. If you are cooking food like vegetables, you don't generally need to add water. The vegetables will cook in their natural juices.
When to Turn down/off the Heat?

Waterless Cooking Demystified - Part 5 - How to Cook With Waterless Cookware

You turn down or off the heat when natural liquid of the food begin to turn to steam. How do you know? You can either manually watch it like you do with conventional cookware or you can use advanced knobs coming with some of the Waterless Cookware to assist you.

Knobs with Stream Control Valve: once the juices have sealed the lid and formed enough steam, a steam valve sounds a warning for you to close the value and turn the heat to low or off. Knobs with Thermo Control: a color coded thermometer on the knob helps you to regulate the cooking temperature quickly and easily. Once the desired temperature is reached you can turn the heat to low or off and simmer to finish cooking.
Personally, I prefer knobs with Steam Control Valve, a whistle will sound to let you know that the heat can be reduced or turned off completely, this reduces your effort of "pot-baby-sitting".

You Can Stack Cook With Waterless Cookware!

Some waterless cookware set also lends you the handy feature of stack-cook. For example, you can cook a roast or chicken with potatoes and carrots in the bottom and a vegetable in the middle pan and another one in the top pan. When stack cooking, remember to always start cooking each individual pan on a burner until natural liquid begins to turn to steam (for cookware with steam valve knob, you hear the steam valve whistle), then stack to finish cooking. Heat is transferred from the bottom pan to the top. This is a time saver if you have multiple items to cook. However, not all waterless cookware is suitable for stacked cooking. Review the production description carefully if this is desired feature for you.

Conclusion:

This method of waterless cooking takes some getting used to but once you get the hang of it, you will never go back to conventional cookware.

Read the remaining articles in the series: How does Waterless Cookware work? What are the 7 Advantages of Waterless Cooking?...

Waterless Cooking Demystified - Part 5 - How to Cook With Waterless Cookware

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An Insider's Tip On The Artisan Kitchenaid Stand Mixer

This popular Artisan KitchenAid stand mixer is the standard mixer found in many kitchens around the United States.

This mixer is small, convenient, and has the ten-power speed, according to the manufacturer, to mix up to four loaves of bread at once, nine dozen cookies, or seven pounds of mashed potatoes. Originally, this mixer comes with a regular mixing head for baking and blending in general.

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Also included is the kneading hook for when making bread and also the wire whip for egg whites or whipped cream.

An Insider's Tip On The Artisan Kitchenaid Stand Mixer

In my kitchen, this mixer was my very first stand mixer.

From what I discovered, there were a lot of very well designed and thought-out aspects to this mixer.

One of the first things that I liked about this mixer was the convenient tilt-head. When I was trying to blend in flour or something messy, it was nice to have more room to work with- instead of the other mixers which have a bowl that comes down, the head doesn't go up.

Frequently there's just not enough room to fit the item you're trying to blend in into the bowl with the little bit of space provided. It can usually be quite messy and frankly I do not like a messy kitchen.

Another good thing about the Artisan KitchenAid mixer is that it has a locking head to keep it from bouncing and such on the tougher dough.

If the head bounces, like it does on some other mixers, then how do you plan on mixing the dough thoroughly? With that strategy, all you're going to end up with is a lightly mixed mess... and no one likes that. This Kitchen Aid Stand Mixer is a real work horse!

This mixer's ten-speed controls are capable of mixing nearly anything you can think of. Any faster than the speeds which are offered on the mixer and the mixer might take off like a plane. The lowest speed is just right for the mixes which are very liquid-based or those which can spill out onto the counter easily.

My primary negative comment about this mixer is that, for some jobs, it's just not large enough. It says that you can mix nine dozen cookies- but not if you want anything in those cookies. For about 4 dozen chocolate chip cookies, the mixer really has to work.

Even when it can mix all the ingredients, by the time you are done filling up the bowl, the mix is really high on the sides and it can spill easily. So I always shoot for smaller recipes or make the larger ones in two batches.

Overall, this is a great mixer for everyday chefs who are just starting out or even for those who have many years of experience under their apron but are looking to purchase a basic stand mixer.

This Artisan KitchenAid mixer is perfect for nearly any occasion and for any baker or chef, in the family kitchen!

Pick the color that is right for you and then enjoy your new KitchenAid Stand Mixer.

An Insider's Tip On The Artisan Kitchenaid Stand Mixer

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Did You Ever Wonder About Dutch Oven Cooking Over Coals?

Just like convection cooking a dutch oven is nothing more or less then a cooking pot. It is an iron, most of the times cast iron, thick walled cooking pot that has a lid that is tight fitted. In the past, dutch oven cooking over coals would mean that the whole pot, even the lid, was covered with coals just to make sure that the heat would be all around the pot. When you buy a dutch oven these days it will have legs to hold it above the coals. You will even see that a flange is added to keep the coals out of the food. This type of cooking is a slow and intense process.

Roasting

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A very popular way of cooking with a dutch oven is using it to prepare a roast. The oven will make sure that the meat is evenly cooked because of the thick walls which makes it very insulated. It is a delicious way of cooking and all the juices will absorbed by the meat, because it is a closed system they are steamed up and fall down on the roast again. All the flavors of the vegetables and all the spices that are there in the pot together with the meat will circulate together and are going to be present in every bite you take.

Did You Ever Wonder About Dutch Oven Cooking Over Coals?

So you see that dutch oven cooking over coals can really be ideal for the next time you think about getting a roast done for the family. It will be hard to overcook and get a dry piece of meat.

A stew

Using a dutch oven for your stew is, of course, perfect just for the fact that a stew needs to simmer slowly. The combination of liquid and solid food, using meat or seafood, vegetables and spices all together slowly cooking in this oven is just perfect. All the flavors of all these ingredients will melt together and the lid on the oven will make sure that it doesn't cook dry.

A Casserole

You will find that a casserole is not that different from a stew, the only difference being that the the meat and vegetables are cut in smaller pieces. A casserole often is served in the dish in which it was cooked. A dutch oven is a perfect piece to put on the table and even more perfect to cook your casserole in.

When your an outdoor person and go camping a lot it will be nice to know that dutch oven cooking over coals can also be done on the camping site. The newer ovens are designed to be more convenient in this way but still have the same basic functions.

Just give it a try, if you have never done this type of cooking try and find people who have experience with it and ask them for advice. Ones you see, and most of all, taste what you can create with a dutch oven you will never do it any other way. Your table guests will love you for it.

Did You Ever Wonder About Dutch Oven Cooking Over Coals?

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Smart Pressure Cooker - Smart Chef

Forget all the horror stories you hear about Grandma's pressure cooker. To save time, taste and nutrition is a method of cooking pressure cookers today safe and reliable. You can go home at 7:00 and has a complete food, fresh and homemade on the table before 7:30 or even earlier. Put the wet food, microwave soft behind you, and be ready to accept the adulation of his family worships.

This is like a pressure cooker works its magic. The locks on the cover or lidplace creating a closed system in a standard 15 pounds of pressure. This reduces the water pressure at 257 degrees F instead of 212 degrees F. The higher temperature cooks the food quickly. Three times faster than regular cooking methods. Potatoes cooked in small and medium-sized five minutes, and a whole chicken cooks dinner "roast" in just twenty minutes. All foods, vegetables, in particular, retain their color and flavor. The nutrients are trapped in the well, instead ofdissipating in a cloud of steam.

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For family use the Kuhn Rikon 7 liter stainless steel pressure cooker is the gold standard. An aluminum disk in the base, sandwiched by stainless steel, cooks evenly on gas, electric, ceramic and induction stovetops. That old, dancing pressure valve that scared the beejezus out of your grandmother is replaced with modern safety features that quietly regulate pressure and keep the lid safely locked while the contents are pressurized.

Smart Pressure Cooker - Smart Chef

Presto pressure cookers have been around for a long time and offer a variety of different sized stainless steel and aluminum pots. Professional chefs prefer a stainless pressure cooker because it is nonreactive and can be safely cleaned in a dishwasher, but aluminum is also a good choice if weight is a consideration. You want heat resistant double handles, one on each side of the pot, in every case. A 6 quart pressure cooker is minimum family size. Go larger if you will use it as a canner.

You are better off sticking with a name brand manufacturer even when price is your primary consideration. Quality control is likely to be better but more importantly you want to be able to get replacement parts when you need them five or ten years from now. Valves get lost. Gaskets wear out or get damaged. A loose fitting lid doesn't affect your stock pot but it will put your pressure cooker out of business.

Many models come with useful accessories like racks, trivets or vegetable steamers which keep food from sticking to the bottom of the pot. Most chefs brown meats before attaching the lid so sticking does occur. You may still want to avoid nonstick interiors, however. The occasional inconvenience of a little extra cleaning far outweighs the risk of a pitted or peeling interior coating. Nonstick interiors are less of a potential problem with electric pressure cookers.

Cuisinart makes a programmable electric pressure cooker worth considering. Priced between the Presto and the Kuhn Rikon pressure cooker its push-button controls and digital display make an attractive package. The Cuisnart can be programmed for high or low pressure cooking, browning, simmering, sauteing or warming. And you got to admit that an electronic thermostat is more foolproof than setting a stovetop control to a precise position. You do give up some flexibility, however, because you can't open the lid until the cooker says you can. With the stove top models you can instantly drop the pressure and open the lid by putting the unit under cold water.

Dozens of specialized pressure cooking recipe books are available.

Smart Pressure Cooker - Smart Chef

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West Bend Waterless Cookware - Cooking Without Added Water, Fat Or Oil

What is waterless cooking?

Waterless cooking was introduced in the 1920's as a healthier, more efficient and faster way to cook food without adding water. It was considered healthier because the alternative of cooking foods and vegetables in water will sap essential nutrients from the food. Not only is water not required, one does not need to add additional fats and oils to the food being cooked. It is more efficient and faster because the stove does not need to remain on for the entire cooking process and because food is essentially cooked in a vacuum, it will cook faster than foods cooked where steam is allowed to escape.

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The secret to this kind of cooking is the special lid. As the heat increases during cooking, the lid will seal tight with the pot. Once the steam valve on the top of lid starts to whistle, the stove can be turned off and the natural food juices and heat within the pot will continue to cook the food.

West Bend Waterless Cookware - Cooking Without Added Water, Fat Or Oil

Normally, this type of cookware is made of high-grade stainless steel or surgical-grade stainless steel and is considered easier to clean than other types of cookware.

The original waterless cooker was marketed as being able to cook one entire meal in one hour with only one main pot. The original design had additional pans within the main pot and a lid that utilized clamps to prevent steam from escaping. The flat bottom of the design allowed heat to be evenly distributed. It is no longer being manufactured in its original design, but can be purchased in newer designs.

It is highly reputed that the success of the West Bend waterless cooker, among other inventions, not only allowed the company to remain open during the great depression, but also to remain profitable.

The West Bend waterless cookware is dishwasher safe, but can also be cleaned with soap and water.

Consumer Reviews
Most consumers who have used the West Bend waterless cooker and those who lived in homes where this cookware was used rave about the efficiency and healthiness of this cookware. However, new consumers are more difficult to sell to, primarily because the cookware is more on the expensive side and the product is not sold in the retail market.

Where to purchase
Although West Bend waterless cookers can be purchased online, West Bend touts itself as a direct sales industry. In most cases, in order to purchase this cookware, one must contact an authorized dealer who will then invite the prospective consumer to a home party. At the home party, consumers will receive instructions on proper use and maintenance of the cookware as well as be able to cook sample dinners and snacks.

West Bend Waterless Cookware - Cooking Without Added Water, Fat Or Oil

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Baked Stuffed Chicken Casserole

Ingredients:

2-cans (18.8 ounces each)

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Smoked chicken & corn chowder soup

Baked Stuffed Chicken Casserole

5-cups

Chicken flavored dry stuffing mix

2-cups

Cheddar cheese, shredded

1-small

Onion, finely chopped

Instructions:

Combine smoked chicken & corn chowder soup, chicken flavored dry stuffing mix, shredded cheddar cheese and finely chopped onion in a large mixing bowl; pour into a 9x13-inch pan and bake at 350° for 15 to 20 minutes or until golden brown. Let stand for five minutes before serving.

Serves 6

Note: This is one of the most delicious recipes, but yet so simple. This can be made with any of the chunky cream based soups. I have also substituted the onion with chopped pecans, diced green chilis or bell peppers. There's many combinations that work to your taste. The above combination is my favorite.

Another great idea is to divide up into single serving dishes and freeze. This makes a great quick meal after a long work day.

You can find this recipe and many more at Cristie's Cookin. Be sure and check out her unique and sure to please spices, Ring It, Bling It and Zing It. Don't forget to submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Last but not least check out her kitchen picks.

Baked Stuffed Chicken Casserole

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Cooking Beans in Pressure Cooker

OK, so you have one of these amazing vessels and now you're thinking of cooking the beans in a pressure cooker. In fact this is one of the simplest things you can do. It 's fast, easy and very tasty.

Once you have cooked grains, which are ready to be used in a wide variety or recipes, even recipes canned beans. They are soft and tasty, and everything you need to remember is to adjust the seasoning.

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So here's the basic method:

Cooking Beans in Pressure Cooker

I always start bysoaking the beans in hot water for an hour. Place the beans in a suitable bowl, pour boiling water over them and soak for an hour.

After the soaking process, drain them and place them in your pot. Cover them with water, up to a few inches above them and close your pot. Now you can place it on the stove and cook it at the highest pressure for about thirty minutes and you're done. You are now ready to make any dish you desire with them.

You will be surprised at how soft and tasty they will be. Now you can use any of your favorite recipes to make tasty bean dishes. Our family particularly loves a nice thick and tasty soup. I add lots of stuff such as fried bacon, onions, potatoes, sweet potatoes and veggies to it.

All you have to do with it now is cook it for about another fifteen minutes to thirty minutes and your soup is ready. The time will depend on the amount of veggies you add and how finely you have chopped them.

One very important thing I have to draw your attention to is, never add salt to them until they are completely soft. If you add the salt before that, you will never get them really soft no matter how long you cook them!

So, as you can see, cooking beans in a pressure cooker is really fast and easy.

Cooking Beans in Pressure Cooker

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